Preserving Wild Food

This is the second workshop in Susan Hutchinson's two-part workshop series about foraging and cooking wild food. If you'd like to learn about foraging wild food please book into Susan's Urban Foraging workshop on Saturday 17 February, 4-6pm.

Food preservation is an ancient practice that has evolved and advanced over the centuries. The benefits include long term storage without refrigeration, making the most of locally grown and foraged produce when it is in season and a huge sense of satisfaction. Avid urban forager, Susan Hutchinson will be showing you how to take advantage of a foraged bounty by preserving it for seasons to come. In the past Susan has made delicious concoctions such as wild reshape syrup, mulberry and red wine dessert sauce, crab apple jelly, rosemary and hawthorn jelly, fennel and lemon pesto and her own 'haw-sin'/hoisin sauce made from foraged hawthorn berries.

The workshop includes course notes, recipes, afternoon tea and a small jar of preserves/cordial to take home. Please bring your own apron and two small jam jars (approx 300ml) to take your preserves home in.

$45

Refund Policy: Please kindly note that tickets are non-refundable and cannot be transferred to other workshops, however you are welcome to pass your ticket on to another person.